Food Emulsifiers and Their Applications: Second Edition

Dr. Gerard L. Hasenhuettl (auth.), Dr. Gerard L. Hasenhuettl, Richard W. Hartel (eds.)0387752838, 978-0-387-75283-9, 978-0-387-75284-6, 0387752846

Thoroughly revised and updated, the second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as the definitive reference on subject. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. Written for food technologists as well as R & D and product development personnel, begins with the design and preparation of emulsifiers (including interactions with other food ingredients), which leads in to product categories, including dairy, infant nutrition, bakery, confectionery, and margarine, followed by nutrition improvement and processing techniques.

Gerard L. Hasenhuettl is a consultant in Port Saint Lucie, Florida.

Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin, Madison, Wisconsin.

Table of contents :
Front Matter….Pages i-xiv
Overview of Food Emulsifiers….Pages 1-9
Synthesis and Commercial Preparation of Food Emulsifiers….Pages 11-37
Analysis of Food Emulsifiers….Pages 39-62
Emulsifier-Carbohydrate Interactions….Pages 63-88
Protein/Emulsifier Interactions….Pages 89-171
Physicochemical Aspects of an Emulsifier Functionality….Pages 173-194
Emulsifiers in Dairy Products and Dairy Substitutes….Pages 195-232
Emulsifiers in Infant Nutritional Products….Pages 233-261
Applications of Emulsifiers in Baked Foods….Pages 263-284
Emulsifiers in Confectionery….Pages 285-305
Margarines and Spreads….Pages 307-326
Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality….Pages 327-348
Guidelines for Processing Emulsion-Based Foods….Pages 349-394
Forecasting the Future of Food Emulsifiers….Pages 395-402
Back Matter….Pages 403-426